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Category: Burgers
Prep Time: Cook Time: Total Time:
1 large, ripe tomato, chopped fine
1 medium Vidallia onion, chopped fine
1 tbsp white-wine vinegar
1/2 tsp granulated sugar
1 tbsp vegetable oil
1/2 tsp salt
Pinch of dried thyme, crumbled
2 tsp chili powder
1 tsp paprika
1/2 tsp freshly ground black pepper
1/4 tsp cayenne
1/4 tsp white pepper
2 tbsp chopped shallot
1/4 cup finely chopped celery
3/4 pound ground chuck
2 large hamburger rolls, split and toasted
In a small bowl combine well the tomato, the onion, the vinegar, the sugar, the oil, 1/4 tsp of the salt, and the thyme. Chill the relish, covered.
In another small bowl combine the remaining 1/4 tsp of salt, chili powder, paprika, black pepper, cayenne, and the white pepper. Add chopped shallot and chopped celery to ground chuck and mix thoroughly.
Divide meat mixture in half and form into two 3/4-inch thick patties. Coat the patties thoroughly with the spice mixture. Heat a well seasoned cast iron skillet over high heat until it begins to smoke, add the burgers, and reduce the heat to moderately high. Cook the burgers, covered, turning them once, for 6 minutes for medium-rare meat and 8 to 10 minutes for medium to well done meat.
Arrange toasted buns on plates, set a burger on each bottom half, and with slotted spoon top it with some of the fresh relish. Serve any remaining relish separately. Serves 2
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BLACKENED BEEF BURGERS WITH FRESH ONION TOMATO RELISH
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Category: Burgers
Prep Time: Cook Time: Total Time:
1 large, ripe tomato, chopped fine
1 medium Vidallia onion, chopped fine
1 tbsp white-wine vinegar
1/2 tsp granulated sugar
1 tbsp vegetable oil
1/2 tsp salt
Pinch of dried thyme, crumbled
2 tsp chili powder
1 tsp paprika
1/2 tsp freshly ground black pepper
1/4 tsp cayenne
1/4 tsp white pepper
2 tbsp chopped shallot
1/4 cup finely chopped celery
3/4 pound ground chuck
2 large hamburger rolls, split and toasted
In a small bowl combine well the tomato, the onion, the vinegar, the sugar, the oil, 1/4 tsp of the salt, and the thyme. Chill the relish, covered.
In another small bowl combine the remaining 1/4 tsp of salt, chili powder, paprika, black pepper, cayenne, and the white pepper. Add chopped shallot and chopped celery to ground chuck and mix thoroughly.
Divide meat mixture in half and form into two 3/4-inch thick patties. Coat the patties thoroughly with the spice mixture. Heat a well seasoned cast iron skillet over high heat until it begins to smoke, add the burgers, and reduce the heat to moderately high. Cook the burgers, covered, turning them once, for 6 minutes for medium-rare meat and 8 to 10 minutes for medium to well done meat.
Arrange toasted buns on plates, set a burger on each bottom half, and with slotted spoon top it with some of the fresh relish. Serve any remaining relish separately. Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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